Recipes from Family Roots Farm

Preheat oven to 325. Line large baking sheet with parchment paper, unroll crescent dough onto it. Set aside.In a large saucepan, bring maple syrup to a coil, cooking until it reaches hard ball stage (approx. 265 degrees) Stir in bacon bits and drizzle over crescent dough, using a spatula to completely cover the dough with the maple mixture.Cook for 20-25 minutes or until golden brown and sticky. Allow to cool. Cut in small pieces with pizza cutter.

Maple Walnut Blonde Brownies 1/2 cup Family Roots Farm Maple Syrup ½ cup Family Roots Farm Maple Sugar 2 cups all-purpose flour1 ⅓ cups chopped walnuts, divided11 tablespoons unsalted butter1 egg1 teaspoon vanilla extract¼ teaspoon baking soda1 teaspoon saltPreheat the oven to 375 degrees F. Line a 9x9-inch baking pan with parchment paper or foil and add the nuts in one layer. Toast the nuts in the oven 5 - 7 minutes. Let cool. In a small saucepan over medium-low heat melt the butter. Stir in the Family Roots Farm Maple Sugar and cook 2 - 3 minutes stirring often until the sugar is mostly melted. Stir in Family Roots Farm Maple Syrup. Remove from heat. Pour the mixture into a large mixing bowl and let it cool.Stir in the salt, egg and vanilla by hand. Stir in the flour and baking soda. Stir in 1 cup of the walnuts. Spoon into the pan and spread evenly from edge to edge.Bake 22 - 25 minutes until lightly golden and mostly set in the center - a slight jiggle is ok - when the pan is shaken. Cool in pan on a wire rack.Icing for Maple Walnut Blonde Brownies:1 tablespoon Family Roots Farm Maple Syrup½ teaspoon vanilla1 cup confectioners' sugar

Add Family Roots Farm Maple Syrup to a small bowl, whisk in the vanilla and confectioners' sugar. Add more sugar if needed to make a thin glaze. Drizzle over the cake and sprinkle the top with the remaining walnuts. Lift the blondies out of the pan using the parchment onto a cutting board. Slice into bars. Store tightly covered in a cool, dry place up to 5 days